When is an omelet a frittata? I’m not talking about the classic “French omelette” with its silky texture and reliance on specific technique. No, I’m talking about the Americanized “throw some shit into a pan and add some eggs and call it an omelet.” A frittata is usually finished in the oven, and served by the slice, but you can make an omelet/frittata hybrid on the stovetop by using one simple technique: do nothing.
I may have used this technique in some of my other cooking posts on this blog. It’s probably my favorite thing to recommend to people unsure about cooking. Here’s how it works in this situation. Heat some olive oil and butter in a non-stick pan. Add some sliced shiitake mushrooms and season them with salt and pepper, and cook until browned. Add some thinly sliced zucchini and add more salt and pepper. (This is a good time to point out you can use whatever veggies you want in this recipe.) Let them brown as well, and flip them over so the other side starts cooking. Using a fork, scramble three eggs in a bowl and season with salt and pepper. Pour the eggs over the eggs and zucchini, and using the fork gently stir the eggs around until they start to solidify. Now comes the part I mentioned earlier — lower the heat to medium low and walk away for a few minutes. It’s ok, the eggs won’t burn. Let them brown a bit a bit, the flavor will be worth it.
There’s an easy way to flip the frittata when the bottom is browned, and it doesn’t involve any hand-eye coordination or Benihana-like theatrics. Make sure the frittata is ready to go by moving the pan around in circles for a few seconds — if it’s ready you’ll see the frittata slide around in the pan. Slide the frittata out of the pan, directly onto a large plate. Then turn the plate over onto the pan so the uncooked side is now facedown in the pan. Once again, do nothing. Let the second side brown a bit. Meanwhile, wipe off the plate so you have something off of which to eat your frittata. When the frittta slides in the pan, turn it out onto the plate and enjoy. Garnish with a cheddar-jalapeno corn muffin (optional).